Food Technological Additives Characterization Service
Food technological additives such as enzymes and fermentation agents play a critical role in food production. Aprofood has the expertise and state-of-the-art facilities fully equipped to provide industry-leading characterization services for food technological additives.
Why Characterization Services for Food Technological Additives?
Characterization services for food technological additives are a type of service used to identify and evaluate the type, activity, and effect of enzymes/fermentation agents in food products. These services are usually provided by our specialized laboratories to ensure that additives used in food production meet quality and safety requirements.
Fig 1. Characterization and identification of novel yeast strains. (Camargo et al., 2018)
Our Service
Aprofood performs a variety of characterization tests on food technological additives, including species identification, stability testing, effect assessment, impurity detection, and more.
Species Identification
Identifying the specific types of enzymes and fermentation agents used in food products, such as amylases, yeast, probiotics, etc.
Identification of amylase
The maltose produced by the hydrolysis of starch by amylase can be determined with the 3,5-dinitrosalicylic acid reagent. The identification of amylase is accomplished by measuring the absorbance with a spectrophotometer using maltose as the standard.
Identification of yeast
Saccharomyces cerevisiae is mainly known for its capacity to produce sugars like glucose, fructose, sucrose and maltose. Yeast can be identified by sugar fermentation test, carbon assimilation test and nitrogen assimilation test.
Identification of probiotics
Matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS), whole genome sequencing, and real-time fluorescence quantitative polymerase chain reaction (RT-FQ-PCR) enable the identification of probiotics at the subspecies and strain level.
Effectiveness Assessment
Aprofood performs laboratory tests on food samples to evaluate the role and effect of enzymes/fermentation agents in food products.
- Fermentation Performance Test
By assessing the physical attributes of fermented dough, such as its softness, hardness, ductility, and viscosity, valuable qualitative data can be obtained to aid in the research and optimization of its formulation and processing.
- Food Stability Test
Once food technological additives have been incorporated, it is essential to assess the durability of food products by assessing their resistance to high temperatures, antibacterial, antioxidant, etc.
Impurity Detection
Impurity testing of enzymes/fermentation agents is an important step in ensuring product quality and safety. Aprofood offers testing for the following impurities.
Impurities in raw materials
Microorganisms impurities
Characterization Methods for Food Technological Additives
Aprofood characterizes additives using a variety of analytical methods, including but not limited to the followings.
|
High-performance Liquid Chromatography (HPLC) |
Infrared Spectroscopy (IR) |
Ultraviolet-visible Spectroscopy (UV-Vis) |
| HPLC is a convenient, rapid and accurate method for the detection of food technological additives, and is used for the simultaneous detection. |
Characteristic peaks of additives are uniquely identified in specific regions of the infrared spectrum, leading to quantitative analytical conclusions. |
UV-Vis is capable of measuring and analyzing the intrinsic composition of foodstuffs to detect whether they have been produced in compliance with hygienic norms. |
In addition, we can offer other types of analytical techniques for characterization, e.g. particle sizing and imaging instruments.
Why Choose Us?
Wide Range of Ingredients
We are a one-stop shop for all types of food ingredients.
We have a systematic development program to meet innovation needs.
Innovative Program
Customized Formulation Portfolio
We develop customized additive combinations to optimize value for all types of foods and beverages.
We have the highest standards of production and quality testing procedures.
Quality Assurance
Characterization of food technological additives is essential to ensure the consistency and quality of food products, and it helps to meet consumer's demands for food safety and traceability. If you are interested in our services, please feel free to contact us.
Reference:
- Camargo, J. Z.; et al. Biochemical evaluation, molecular characterization and identification of novel yeast strains isolated from Brazilian savannah fruits, chicken litter and a sugar and alcohol mill with biotechnological potential for biofuel and food industries. Biocatal. Agric. Biotechnol. 2018, 16: 390-399.
For Research Use Only.
Related Services
